Peanut Free Easy Crepes
Thin, lacy, and endlessly versatile, these classic crepes are the kind of recipe that feels far more impressive than the effort involved. The batter comes together in a blender in under a minute — just flour, eggs, whole milk, melted butter, sugar, and salt — and a 30-minute rest is all it takes to get that silky, pourable consistency that spreads perfectly across the pan. Every ingredient here is straightforwardly peanut-free, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your breakfast spread. The technique of tilting and swirling the pan off the heat is the real trick, giving you those delicate, even rounds without any fuss. Stack them as you go — they won't stick — and fill them sweet or savory depending on your mood. Whether you're serving a crowd or just treating yourself on a slow morning, this is one of those recipes you'll come back to again and again.
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Learn more →Ingredients
4 servings
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups whole milk
- 2 tbsp unsalted butter, melted, plus more for the pan
- 1 tbsp granulated sugar
- ¼ tsp salt
Instructions
- 1
Combine the flour, eggs, milk, melted butter, sugar, and salt in a blender. Blend on medium speed until completely smooth, about 30 seconds. The batter should be thin — closer to heavy cream in consistency than pancake batter.
- 2
Transfer the batter to a bowl or pitcher, cover, and let it rest at room temperature for 30 minutes, until the bubbles have settled and the flour is fully hydrated.
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